Friday, June 13, 2008

Broiled/Grilled Black Sea Bass Stuffed with Onions (Soğanlı Izgara Levrek Balığı)




2 large whole black sea bass
4 large cloves garlic (crushed)
1 tbsp red pepper paste
3 tbsp olive oil
2 tsp salt
1 tsp ground black pepper
2 tsp thyme

For the Stuffing:

½ white or yellow onion
1/2 cup chopped parsley
½ tsp salt
1 tsp sumac (available at Mediterranean Grocery Stores)

When purchasing the sea bass make sure you ask to clean the scales of the fish very well. After washing the fish, place in a Pyrex dish and rub the salt, pepper and thyme inside and on both sides of the fish. Mix the crushed garlic, olive oil and red pepper paste in a small bowl. Take this mixture and rub inside and all over the fish.

To Prepare the Stuffing:

Slice the half onion in half rings. Add salt and mix together so that the onions will become softer. Add the parsley and sumac and mix again.

Take a handful of the onion mixture and stuff inside the fish. If you do not overstuff the fish, the stuffing will stay inside and will not overflow. Make sure the head of the fish is kept intact, because that will help keeping the stuffing together. Turn on your oven broiler or grill. Broil on each side for about 10 minutes. Serve warm with salad. You can also remove the fish bones and put the fish and the stuffing inside flat bread, rolling it to create a pita sandwich.

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